At first pour - this wine was bricked and burnt orange. Tasted gross frankly. Hit it with the winepro2 oxygen and it magically began to open up and reveal something. Paired it with some Parmesan cheese and then it started humming. Enjoyed with a lemon garlic Parmesan pasta. Alls well that ends well. — a month ago
Bright and sour yet balanced. My favorite — 3 months ago
This wine is dark ruby in the glass and offers a beautiful nose that is full of dark fruit aromas and a good bit of oak. Tar also appears, adding a very earthy angle to the bouquet. On the palate, big, jammy blackberry, blueberry and cassis flavors are joined together by oak spice and a healthy dose of tannins. Despite the oak mentions, the wine tastes clean and fresh. The winery recommends pairing it with aged cheeses. I like it with spaghetti and meatballs. I used the wine in my sauce. — a month ago
This is an example of the “fresh” style of Lugana, meant to be consumed sooner than later. It has bright flavors of pineapple, green apples and green bell pepper, with a hint of honeysuckle to the finish. It has enough acidity to stand up to spicy foods. It is not overly sweet, with perhaps the residual sugar of a California Sauvignon Blanc. — 2 months ago
2008 is an epic vintage for Barbaresco and Barolo 👌🏼 — 4 months ago
Big celebration Wine with good friends on March 29, 2024. Sabraged — a month ago
Light, smooth Valpolicella with chicken parmigiana at Parm restaurant in Boston. — 3 months ago
Color: straw yellow, golden
Aroma: lemon peel, minerals,
Flavor profile: lemon zest, slight anise, green apple
Texture: luxurious bubbles, citrus dominant, zippy — 4 months ago
Jason MacLean
What a lovely wine. Great nose, good fruit, good tannin. I’d like to be able to try this vintage again in 5 years. — 5 days ago